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My grilled branzino recipe is always impressive and easy to make. The fish is perfectly seasoned, tender, flaky, and topped with a lemon-peppercorn sauce. It makes a flavor-packed and healthy dinner.
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There’s something about grilling fish for dinner that feels…elevated. Since my roasted branzino was such a hit, I knew I had to try grilling it. The skin turns out even crispier, and the fish cooks in ten minutes.
I keep the seasonings for my grilled branzino to a minimum, letting the fish’s flavors shine through. It’s one of my favorite fish to grill because it’s naturally firm and retains moisture even when grilled at high heat. It’s also great to cook for picky eaters or those who don’t like fishy flavors.
Grilled branzino recipe highlights
- Quick and easy: From prep to plate, this takes just ten minutes. I don’t even need to marinate anything first.
- Healthy: Branzino is high in protein and low in saturated fats. It’s one of my favorite proteins to cook for my family.
- Grill inside or outside: I bust out the charcoal grill in summer, but in the cooler months, it’s all about the grill pan.
If you’re all about grilled fish, try my grilled haddock, grilled swordfish, grilled cod, or grilled tuna steak next.
Key ingredients
- Skin-on branzino fillets (European sea bass). I can find single fillets at my local fishmonger, though you may need to pre-order them as mainstream grocery stores don’t always have them in stock. If you can only find skinless fillets, that is fine.
- Kosher salt and black pepper. To taste.
- Garlic peppercorn sauce. This is to be drizzled onto the fish once it’s grilled. It’s a simple mixture of fresh lemon juice, red wine vinegar, black peppercorns, shallots, garlic, olive oil, and parsley.
How to grill branzino
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Pat the branzino fillets dry. Season the fish with salt and pepper.
Step 2- In a bowl, mix the sauce ingredients.
Step 3- Preheat the grill or grill pan, and place the fillets skin side up. Grill for several minutes, then flip and continue grilling until lightly charred.
Step 4- Brush the fish with the sauce, remove from the grill, and serve with more sauce.
Arman’s recipe tips
As a culinary school graduate, I’ve worked with cooking plenty of branzino, and here are a few handy tricks to keep in mind:
- Pat the branzino dry. This prevents the fish from sticking to the grill or grill pan (remember, branzino is super delicate), and also achieves the gorgeous crispiness.
- Always preheat the grill. You want the grill to be searing hot before adding the fish. This gives the branzino the perfect sear.
- Don’t flip too early. I recommend keeping the branzino undisturbed for at least three minutes before flipping. This ensures there’s enough direct heat on each side of the fish and also prevents the fillets from breaking.
- Rest before serving. Always let the branzino rest for 4-5 minutes before serving, to let the juices redistribute.
Storage instructions
To store: Let the fish chill, then store it in an airtight container in the fridge for 2-3 days.
To freeze: Store the cooled leftovers in a freezer bag and freeze for 2 months.
Grilled Branzino
Equipment
Video
Ingredients
- 4 branzino fillets skin-on, 4-5 ounces each
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon black peppercorns
- 2 tablespoons shallots minced
- 1 clove garlic minced
- 1/4 cup olive oil
- 1 tablespoon fresh parsley finely chopped
Instructions
- Season each fillet of branzino with salt and pepper.
- In a bowl, whisk together the lemon juice, red wine vinegar, black peppercorns, minced shallots, garlic, olive oil, and parsley.
- Preheat a grill to medium-high heat or grease a grill pan and place it over medium-high heat. Once hot, place the branzino fillets skin side up, grill for 2 minutes, flip, and cook for another 3 minutes.
- Brush each branzino fillet with the lemon peppercorn sauce. Let the fish sit for a minute.
- Remove the branzino from the grill and drizzle more with sauce.
Notes
- Storage: Let the fish chill, then store it in an airtight container in the fridge for 2-3 days.
- Doneness: Branzino is fully cooked once it reaches an internal temperature of 145F.
Nutrition
Frequently asked questions
It is still somewhat of a niche fish, so don’t be surprised if it’s unavailable in your area. For substitutions, I suggest flaky white fish, such as small red snapper, sea bass, or flounder.
Personally, I found that grilling fillets had the best flavor, but you can certainly grill a whole fish if you prefer. Ensure the fish has been cleaned, scaled, and its fins have been removed. Additionally, enhance the flavor by stuffing the fish cavity with lemon or lime slices.
Grilled branzino for dinner tonight and it was a hit! I usually cook a whole branzino but this was welcome change!
How good is grilled branzino!!!!
I love this grilled branzino so much. It’s so tender and the sauce takes it to the next level.
Great to hear that, Jess!
Just tried this grilled branzino and it is sensational! I love how the sauce isn’t cooked with the fish- it’s drizzled on top, which makes it so elegant.